Low Carb Paleo Keto Blueberry Muffins Recipe With Almond Flour

Low Carb Paleo Keto Blueberry Muffins Recipe With Almond Flour

from wholesomeyum.com
30 min

Ingredients

  • 2 1/2 cup Wholesome Yum Blanched Almond Flour
  • 1/2 cup Besti Erythritol ((or any granulated sweetener))
  • 1 1/2 tsp Baking powder
  • 1/4 tsp Sea salt ((optional, but recommended))
  • 1/3 cup Coconut oil ((measured solid, then melted; can also use butter))
  • 1/3 cup Unsweetened almond milk ((at room temperature))
  • 3 large Eggs ((at room temperature))
  • 1/2 tsp Vanilla extract
  • 3/4 cup Blueberries

Directions

  1. 1

    Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)

  2. 2

    In a large bowl, stir together the almond flour, erythritol, baking powder and sea salt.

  3. 3

    Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.

  4. 4

    Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.